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Tomatoes of the future: How scientists are using genetic modification to resist pests and diseases?
With the rapid development of agricultural technology, genetic modification technology is gradually changing our view of crop cultivation. In particular, tomatoes, a popular fruit, are becoming a hot spot for scientists to conduct genetic modification. Since 1994, the first genetically modified tomato, Flavr Savr, has begun its commercial adventure. Although it was eventually withdrawn from the market due to commercial failure, scientific research from all over the world continues to advance this technology with the aim of producing more resistant to pests and diseases. crop.
The game of genetic modification: delayed maturity and resistance to environmental stress
Tomato is used as a model organism to study the process of fruit ripening. Scientists hope to tweak its genes to delay its ripening process and thus increase its shelf life.
For example, the Flavr Savr tomato, launched in 1994, reduces the softening of the fruit by inserting a reverse-expressed polygalacturonase gene. This technology was not successfully commercialized, but it became a starting point for research. Subsequent studies have found that many other genes have also been successfully inserted into tomatoes in an attempt to increase their resistance to freezing, drought and salt.
In addition, scientists in Sri Lanka used a freeze-resistant gene to improve the tolerance of tomatoes to low temperatures, but ultimately failed to commercialize it. These failed cases have instead triggered a broader discussion: Can genetically modified tomatoes really survive in harsh environments?
The terminator of pests and diseases: the potential of genetically modified tomatoes
Inserting toxin genes from Aspergillus into plants can significantly improve tomatoes' resistance to a variety of pests.
Scientists have inserted the grapefruit toxin gene from soil bacteria into tomatoes, making these genetically modified tomatoes effectively resistant to a variety of diseases such as tobacco leafworm and tomato wilt. This not only increases crop yields, but also reduces the use of pesticides, further reducing the ecological footprint of agriculture.
It is estimated that these genetically modified tomatoes could bring significant economic benefits to farmers while providing a sustainable solution to the growing global demand. However, there is still controversy over the acceptance of genetically modified foods. Will society's doubts about these technologies affect further research in this field?
Efforts to improve nutritional value and taste
Many scientists have worked to improve the nutritional content of tomatoes, such as increasing the content of precursor vitamin A and antioxidants.
For nearly a decade, researchers have been trying to improve the nutritional value of tomatoes through genetic modification. For example, one study successfully increased the production of blue plant pigments in tomatoes, making them "blue tomatoes" rich in carotenoids. Such changes have attracted the attention of consumers and aroused society's curiosity and attention to improved food.
However, in addition to addressing nutritional issues, scientists are also exploring how to improve the taste of tomatoes. Experiments have found that by delivering lemongrass genes, the taste of tomatoes can be significantly improved, making consumers more willing to choose these genetically modified products. Does this mean that tomatoes will become the new favorite in various healthy diets in the future?
The future of genetically modified tomatoes
Basic research using tomato as a model organism provides new perspectives on plant biology.
Tomatoes not only play an important role in agricultural production, but are also key materials for many biological studies. Researchers are using genetic modification techniques to better understand the growth process of plants and even explore the possibility of how to deliver vaccines through the plants themselves, which brings new hope for the future of public health.
Through tomatoes, scientists have the opportunity to explore and prove certain functions of genes. These studies not only help promote the progress of crop science, but also provide new ideas for future cultivation technology. In this development, should we have expectations for genetic improvement or be wary of selectivity?
